Plum Jam Offers A Deep Rich Flavor and Beautiful Color
Growing up, we had an Italian prune tree on our property that produced an endless supply of plums each summer. The deep purple fruits were a favorite snack—there was nothing like biting into a juicy, sun-warmed plum straight off the tree. While we enjoyed eating them fresh, my mother always found ways to make the most of the abundant harvest. She would dehydrate many plums into chewy snacks that lasted all year, and she always made a few jars of plum jam. The rich, deep flavor and stunning color of the jam made it a treat, whether spread on toast or drizzled over vanilla ice cream.
Did You Know?
Plums are not only delicious but also packed with essential nutrients. They are a rich source of vitamins, particularly vitamin C, which supports the immune system, and vitamin K, which is vital for bone health and blood clotting. Plums also provide vitamin A, important for vision and skin health. Additionally, they contain potassium, which helps regulate blood pressure, and fiber, which aids in digestion. The antioxidants in plums, including phenolic compounds, help combat oxidative stress and may reduce the risk of chronic diseases.
Yield: 5 cups (approximately 10 half-pint jars)
Traditional Plum Jam
Ingredients: 4 cups chopped plums 4 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) fruit pectin
Instructions:
Prepare the Plums: Wash, pit, and chop the plums. Measure 4 cups of chopped plums into a large saucepan.
Personal Tip: Use a mix of different plum varieties for a more complex flavor in your jam.
Add Lemon Juice and Pectin: Stir in the lemon juice and fruit pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Personal Tip: Stir gently to avoid breaking down the plum pieces too much, preserving some chunks for texture.
Add Sugar: Add the sugar all at once. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Personal Tip: Adding the sugar all at once helps to balance the sweetness and acidity, giving the jam its perfect taste.
Fill Jars: Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
Personal Tip: A jar funnel makes filling easier and less messy, keeping the rims clean for a good seal.
Process: Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.
Personal Tip: As the jars cool, listen for the “pop” that indicates a proper seal—music to a jam maker’s ears!
Low-Sugar Plum Jam
Ingredients: 4 cups chopped plums 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) low-sugar pectin
Instructions:
Prepare the Plums: Wash, pit, and chop the plums. Measure 4 cups of chopped plums into a large saucepan.
Personal Tip: Slightly underripe plums can add a nice tartness to balance the reduced sugar.
Add Lemon Juice and Pectin: Stir in the lemon juice and low-sugar pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Personal Tip: Keep the heat high but consistent to ensure the pectin activates properly for a good set.
Add Sugar: Add the sugar gradually. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Personal Tip: Gradually adding sugar ensures it dissolves completely, preventing grainy bits in the jam.
Fill Jars: Ladle the hot jam into prepared, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and cover with lids.
Personal Tip: To prevent the jam from cooling too quickly and solidifying, fill one jar at a time, keeping the pot covered.
Process: Process the jars in a boiling water bath for 10 minutes. Remove and let cool. Check seals after 24 hours. Store in a cool, dark place.
Personal Tip: If any jars don’t seal, store them in the refrigerator and use them first.
Plum Freezer Jam
Ingredients: 4 cups chopped plums 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 package (1.75 ounces) instant fruit pectin
Instructions:
Prepare the Plums: Wash, pit, and chop the plums. Measure 4 cups of chopped plums into a large bowl.
Personal Tip: Use a potato masher to break down the plums, leaving some chunks for texture.
Add Lemon Juice and Pectin: Stir in the lemon juice and instant fruit pectin. Mix well.
Personal Tip: Stir for the full time recommended on the pectin package to ensure proper gelling.
Add Sugar: Gradually add the sugar, stirring until the sugar is completely dissolved and the mixture is no longer grainy.
Personal Tip: Adjust the amount of sugar to your taste, but keep in mind that too little sugar can affect the jam’s texture.
Fill Containers: Ladle the jam into clean, freezer-safe containers, leaving 1/2-inch headspace. Seal with lids.
Personal Tip: Leave a bit more headspace if you plan to store the jam long-term in the freezer, as it may expand.
Store: Let the jam sit at room temperature for 24 hours to set. Then, store in the freezer for up to a year or in the refrigerator for up to 3 weeks.
Personal Tip: Freezer jam retains more of the fresh fruit flavor, making it a great choice for summer plums.
Nutritional Information (Per Tablespoon): Traditional Plum Jam: Calories: 50, Protein: 0g, Carbohydrates: 13g, Fat: 0g, Sugars: 12g Low-Sugar Plum Jam: Calories: 25, Protein: 0g, Carbohydrates: 6g, Fat: 0g, Sugars: 5g Plum Freezer Jam: Calories: 35, Protein: 0g, Carbohydrates: 9g, Fat: 0g, Sugars: 8g
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Plums: For the best flavor, use a mix of ripe and slightly underripe plums. Local farmers' markets are great places to find fresh, high-quality plums at reasonable prices.
- Sterilizing Jars: Boil jars in water for at least 10 minutes before filling to ensure they are properly sterilized, which is essential for food safety.
- Lemon Juice: Fresh lemon juice helps to balance the sweetness and ensures the jam sets properly. If fresh lemons aren’t available, bottled lemon juice can be used.
- Using a Food Processor: To chop plums quickly, a food processor can be used. Just pulse briefly to avoid turning the fruit into puree.
- Reducing Foam: Adding a small pat of butter to the boiling jam can help reduce foam, which makes the jam clearer and easier to jar.
- Testing for Set: Test the jam’s set by placing a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
- Storage Tips: Store properly sealed jars in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and use it within a month.
- Reuse and Recycle: Save money by reusing jars from store-bought products, but ensure they are properly sterilized before using them for homemade jam.
- Gift Idea: Homemade plum jam makes a delightful gift. Personalize the jars with decorative labels and ribbons for a special touch.
- Experiment with Flavors: Enhance your plum jam by adding spices like cinnamon or star anise, or mix in other fruits like peaches or berries for a unique twist.
Let’s Learn About The Different Varieties of Plums
Plums come in a wide variety of colors, sizes, and flavors. Some of the most popular varieties include Santa Rosa, known for its sweet-tart flavor, and Black Amber, which is juicy and rich. European plums, like the Italian Prune, are often used for drying and making prunes, but they also make excellent jam. Red plums, such as Elephant Heart, have a beautiful red flesh and a sweet, tangy flavor. Each variety has its own unique characteristics, making plum jam a versatile treat that can range from sweet to tart, depending on the plums you use. Knowing the different varieties can help you choose the right plums for your next jam-making adventure, whether you’re looking for something sweet and mild or bold and tangy.